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- 2 large russet potatoes, peeled and cut into chunks - 1 cup glutinous rice flour (mochi flour) - 1 cup shredded mozzarella cheese Potato mochi needs simple, fresh ingredients. The russet potatoes give a creamy texture. Glutinous rice flour helps bind everything together. The mozzarella cheese adds a tasty, gooey surprise. - 2 tablespoons potato starch (plus extra for dusting) - 1 tablespoon soy sauce - 1 teaspoon garlic powder These optional ingredients boost flavor and texture. Potato starch gives more chewiness. Soy sauce adds depth, while garlic powder gives a nice kick. - 1/2 teaspoon salt - 1 tablespoon butter (for pan-frying) - Chopped green onions for garnish Garnishing makes your dish pop. Salt enhances the taste, while butter adds richness. Chopped green onions add color and freshness. These little touches elevate the dish and make it more appealing. {{ingredient_image_1}} To start, you need to boil the potatoes. - Boiling the potatoes: Place the peeled potato chunks in a pot. Cover them with salted water. Bring the water to a boil and cook until the potatoes are fork-tender. This takes about 15-20 minutes. Drain the water well. - Mashing techniques for smooth consistency: Return the drained potatoes to the pot. Use a potato masher or fork to mash the potatoes. You want them to be smooth, with no lumps. This step is key for the best texture in your mochi. Let them cool slightly before using. Now it’s time to make the dough for your Potato Mochi. - Combining ingredients for the Potato Mochi: In a large mixing bowl, add the smooth mashed potatoes. Then mix in glutinous rice flour, potato starch, soy sauce, garlic powder, and salt. Stir well until a dough starts to form. You want it to be soft but not sticky. - Kneading tips for perfect texture: Once the dough comes together, fold in the shredded mozzarella cheese. Knead the dough lightly in the bowl. If it feels too sticky, sprinkle a little extra potato starch on top. Keep kneading until the cheese is evenly mixed in. This is where the magic happens! - Frying methods for achieving golden-brown color: Take the dough and divide it into golf-ball-sized pieces. Shape each piece into a small disc, about ½ inch thick. Heat butter in a non-stick skillet over medium heat. When the butter melts, place the mochi discs in the pan. Fry them in batches to avoid crowding. - Recommended skillet temperature: Cook each side for about 3-4 minutes or until they turn golden brown and crispy. This gives the mochi a nice crunch. Once done, place them on paper towels to soak up any extra oil. Enjoy these delightful treats while they are hot! To make the best Potato Mochi, the dough must not be sticky. Stickiness can make it hard to shape the mochi. Here are tips to prevent it: - Use potato starch. This helps absorb moisture and keeps the dough smooth. - If the dough feels sticky, sprinkle a bit more potato starch. Potato starch is key for texture. It binds the ingredients and gives a chewy feel. This makes each bite delightful. Pair your Potato Mochi with tasty dips. Here are some great options: - Soy sauce is a classic choice. - Try spicy mayo for a kick. - A sweet chili sauce adds fun flavor. When serving, stack the mochi neatly on a plate. Garnish with chopped green onions for color. This will make your dish look appealing. Avoid these common slip-ups to make perfect Potato Mochi: - Overcooking the potatoes: If they are too soft, the dough can be watery. Boil until fork-tender, about 15-20 minutes. - Frying times and temperatures: Use medium heat. Fry for 3-4 minutes on each side. This gives a golden brown color without burning. By keeping these tips in mind, you can enhance your Potato Mochi experience. Enjoy the process and have fun cooking! Pro Tips Use Starchy Potatoes: For the best texture, opt for starchy potatoes like russets, as they create a fluffier mochi. Cheese Variations: Feel free to experiment with different types of cheese, such as cheddar or pepper jack, for varied flavors. Prevent Sticking: Dust your hands and workspace with potato starch while shaping the mochi to prevent sticking. Serve with Dipping Sauce: Enhance the dish by serving it with a soy sauce or sweet chili sauce for added flavor. {{image_2}} You can easily swap out russet potatoes for sweet potatoes. Sweet potatoes give a nice sweetness. They also add a vibrant color. Try using purple sweet potatoes for a fun twist. For sweet variations, you can add: - Brown sugar - Honey - Maple syrup Mix these sweeteners right into the dough. You can also toss in cinnamon or nutmeg for warm flavor. Try adding chocolate chips for a treat that kids will love! Savory mochi is just as fun! For a savory filling, try adding cooked meats or veggies. You can also fill them with cream cheese or sautéed mushrooms. Get creative with your seasonings. Here are some ideas: - Chili flakes for heat - Herbs like rosemary or thyme - Sesame seeds for crunch These add depth and interest. Don’t be afraid to experiment with your favorite flavors! If you need a gluten-free option, don’t worry! You can replace glutinous rice flour with: - Sweet rice flour - Tapioca flour - Almond flour When you make these changes, adjust the dough. You may need to add more water for the right texture. The dough should feel soft but not sticky. Keep testing until you get it just right! To keep your potato mochi fresh, store it in an airtight container. This method helps prevent them from drying out. You can also wrap each piece in plastic wrap before placing them in the container. These mochi can last in the fridge for about three days. Check them for any signs of spoilage before using. To freeze potato mochi, let them cool completely after cooking. Place them in a single layer on a baking sheet, and freeze until solid. Once frozen, transfer them to a freezer-safe bag. They can last in the freezer for up to three months. When you’re ready to enjoy, reheat them in a skillet over medium heat. This keeps the texture crispy. You can also microwave them, but they may lose some crispness. If you have leftover potatoes, try making potato pancakes or a hearty soup. You can also mash them and mix with cheese for a tasty filling. Another fun idea is to use leftover mochi to make a savory casserole. This way, you enjoy every bit of your ingredients without wasting food. Potato mochi is a tasty treat made from potatoes and glutinous rice flour. This dish has roots in Japan, where mochi is popular. Traditionally, mochi uses sticky rice. I love using potatoes for a twist on the classic. The texture is soft and chewy, and it has a wonderful cheesy flavor. Yes, you can make potato mochi ahead of time. Prepare the dough and shape it into discs. Then, store them in the fridge for a day or two. When you’re ready to eat, just fry them up! This way, you save time while still enjoying a delicious meal. Potato mochi pairs well with various sides. Try serving it with a fresh salad or some steamed vegetables. You can also add a dipping sauce, like soy sauce or a spicy mayo. Chopped green onions on top add a nice touch. Enjoy your meal with these tasty options! Potato mochi combines simple ingredients for delicious results. You need large russet potatoes, glutinous rice flour, and mozzarella cheese. Enhance flavors with options like soy sauce and garlic powder. Follow easy steps for perfect texture and golden-brown cooking. Remember to avoid overcooking potatoes and keep frying times in mind. With various sweet and savory options, the possibilities are vast. Store leftovers properly and use them creatively to reduce waste. Enjoy this tasty dish, whether you try it fresh or explore new variations.

Cheesy Potato Mochi

Delicious and crispy potato mochi filled with melted mozzarella cheese.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Appetizer
Cuisine Japanese
Servings 4
Calories 250 kcal

Ingredients
  

  • 2 large russet potatoes, peeled and cut into chunks
  • 1 cup glutinous rice flour (mochi flour)
  • 1 cup shredded mozzarella cheese
  • 2 tablespoons potato starch (plus extra for dusting)
  • 1 tablespoon soy sauce
  • 1 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1 tablespoon butter (for pan-frying)
  • to taste chopped green onions for garnish

Instructions
 

  • Start by boiling the peeled potato chunks in salted water until they are fork-tender, about 15-20 minutes.
  • Drain the potatoes and return them to the pot. Mash the potatoes until smooth and there are no lumps. Allow to cool slightly.
  • In a large mixing bowl, combine the mashed potatoes with glutinous rice flour, potato starch, soy sauce, garlic powder, and salt. Mix well until a dough forms.
  • Incorporate the shredded mozzarella cheese into the dough, kneading it lightly until the cheese is evenly distributed. If the dough is too sticky, sprinkle a little extra potato starch.
  • Divide the dough into golf-ball-sized pieces. Roll each piece into a ball and then flatten them into small discs about ½ inch thick.
  • Heat butter in a non-stick skillet over medium heat. Once melted, add the potato mochi discs in batches, ensuring not to overcrowd the pan.
  • Fry for about 3-4 minutes on each side or until golden brown and crispy.
  • Remove from the skillet and place on paper towels to absorb excess oil. Garnish with chopped green onions before serving.

Notes

Serve warm for the best texture and flavor.
Keyword appetizer, cheese, mochi, potato